Heck Yes Chicken!!

We eat a lot of chicken around here. I mean A LOT. Like almost every meal. But  I pretend that it is not chicken. Well, it's chicken. But not from our feathery friends. No. I would never eat a poor lil chicky. I don't know where I think it actually comes from. I mean, I know it is chicken. But to me its not. So don't tell me the truth, okay? Just let me keep on pretending that chicken doesn't come from chickens. :) Good.
Moving on.

Heck Yes Chicken (Why the name? I dunno... i was creating it, it smelled good, and I said, "Heck Yes!")
(Note: Remember... most of the time  sometimes I don't measure? Well, I didn't. so just sprinkle and pour and have fun!)

Pepper

Smoked paprika

ground mustard

Salt ( I used sea salt)

Ground red pepper

Worcestershire sauce

Boneless/Skinless Chicken Tenders (I bought mine on sale for $1.88/pound!-WAHOO!)

Salt not pictured. It was too shy for the camera. ;)

                                                   
Okay, so Sprinkle chicken liberally with all the spices. If you don't like heat, then cut back or skip the ground red pepper. If you are using sea salt like I did, don't be so liberal with it. Drip some worchertershire on top of that. Heat oil in a skillet. ( med/high) Place tenders spice side down in skillet. Now season the side facing up. Flip half way through about 3-5 minutes on each side depending on thickness of chicken. Just make sure juices are running clear. YUM!

TIP: Don't overcrowd our skillet, the chicken will brown better this way.

Alfredo Sauce Oh Yeah!

I love Alfredo. I hate the jarred crap stuff. Making your own is actually very simple. So why buy the stuff in a jar?

 Remember when I told you that sometimes I have a problem with measuring. I am too impatient. Well, this is one of those recipes where I don't measure... I just do. But the good thing is, that this is hard to mess up, keeping in mind to add things conservatively to start. You can always add more, but you can't take away. :) 

Some important notes before we get started: 

-I usually cut up some chicken and cook it in the skillet, then remove the chicken. I make the sauce in the same skillet. The drippings from the pan just make the sauce taste better :) 

-I microwave some broccoli on occasion to tender crisp to throw in with the noodles and chicken. 

-Feel free to use any kind of pasta (preferably whole wheat or enriched.)

-You can use Parmesan cheese out of the shaker can, but it is going to be really salty. In this case, use unsalted butter. I prefer to use a block of Parmesan cheese and grate it in the food processor. 

Alfredo Sauce: 

Melt 2 sticks of butter in a pan over low-medium heat. while the butter is melting, you can throw in a clove or 2 of garlic or a sprinkle of garlic salt. (If you don't like garlic, skip this altogether.) When butter is melted add 2 cups of heavy whipping cream. Whisk it into the butter and bring to a low simmer. Add Parmesan cheese. I usually use a whole wedge piece, pictured below. I grate it in the food processor first.  Whisk until cheese is melted and combined with sauce. Add more heavy whipping cream if the sauce is too thick or too cheesy. It is really about just getting it to your liking. Whisk over a simmer until sauce thickens. Remove from heat and let set for a few minutes. Serve over pasta and chicken and any veggies you like. 

Here is the cheese I use.  Approx 8 ounces.